Chettinad special soft Idli/Steamed Rice Cake:

Achis never use soda or any other softner. If
we follow their tip, we are sure to get very soft idlis.

Tips Tips Tips for Soft Idlis:

The quality of Ulundu/black gram is the
predominant factor, which determines the texture of the idlis.

If you are living overseas (other than
India), try to get good quality Ulundu imported from India. (Here, in Singapore, good quality Ulundu/Urad dhal is available at Ambal Provision shop, Dunlop Street, if you want special quality, ask the shopkeeper for 'Madurai Ulundhu') Avoid half ulundu
for idlis, at least for Dosais we can manage. Also, try to buy from time to
time (i.e) try not to over stock.

If the quality of ulundu is not good enough,
try to increase the ratio of Ulundu, like 3:1. For 3 cups of rice, 1 cup
Ulundu.

While soaking rice and ulundu, soak them
separately and grind them separately. Because, soaking, as well as grinding
time differs for Ulundu and Rice.

Rice needs to be soaked at least 3 to 4
hours. To expedite soaking, try to use warm water, the temperature should be
warm, NOT hot.

Ulundu can be soaked for ½ to 1 hour.

Grind Ulundu for atleast 30 minutes. If the
quantity is more, grind for 45 minutes. Add water little by little, from time
to time.

The process may appear to be tedious, but the
result will be definitely rewarding.

Now-a-days many youngsters give up this
healthier breakfast, just because they don’t know these simple techniques.

Once you learn to do well, it will be very
easy.

You can make 6 to 8 cups during weekends and
refrigerate in separate containers for each day’s use.

When you refrigerate, next time when you use,
make sure to leave it outside the fridge for ½ to 1 hour before making idlis.

Idli – Dosai Maavu/Batter:

Ingredients:

Idli Ponni Rice/Parboiled rice – 4 cups

Ulundu/black gram/Urad dhal – 1 cup

Salt – 3 tsp.

Idli Ponni/Parboiled Rice.

Perfect Ulundu/Urad dhal/black gram for Idli.

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Method:

Soak rice in water for 3 to 4 hours.

After 2 to 3 hours, soak ulundu/urad dhal for min 30
minutes.

Grind ulundu first, adding enough water from
time to time and set aside.

Store it in two containers, each half filled.
Allow it to ferment for 6 to 8 hours. By the time it should have risen and
doubled up. If not fermented enough the idlis won’t have any flavour, will be
hard and tasteless.

If rainy season, allow more fermenting time.
To expedite the process you can leave the batter inside the convection oven
(baking oven, with lights on). Make sure, oven is switched off.

Now the batter is ready. Steam cook the idlis
for 5 to 7 minutes.

Soft idlis can be served with Chutney or
Sambhar or any other tiffin Gravy.

Hi Gowri,Thanks for stopping by.I usually add salt while grinding rice, later I mix it with Ulundu batter.I leave the batter to ferment at least for 5 to 6 hours before keeping it in fridge.I prefer making Idlis with the fresh batter, before refrigerating., it will turn out super soft.But, as I've mentioned earlier, you make Idlis after allowing the refrigerated batter to get warm for an hour two, the Idlis will turn out fine.For Dosas, fresh or refrigerated, dilute the batter with water and you'll get perfect Dosas.

About Me

Chettiars, the menfolk of Chettinad Community, have settled in Singapore from a very historical period, but chettinad womenfolk who are generally referred to as Achis, were still in India. Over a period of time, gradually Achis started coming to Singapore with Chettiars and settle here. Now the Chettiar population has tremendously gone up and their recipes have become very popular world-wide. So I would like to present some of the authentic Chettinad recipes which are very healthy, along with other ever popular recipes and few other interesting topics, with Singapore touch... Please feel free to give your feedback and share your recipes and ideas with me. Let's have learning Journey together..